Icing Sugar
Icing sugar can also be...
Details page sections
Biscuits
Cute Easter Cookies
45 mins
15 mins
Easy
30
These sweet little cookies are simple to make and will make your loved ones say 'awwww', first with their cuteness and then with their delicious flavour.
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- Ingredients
- Method
Ingredients
- 150g butter, softened
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Edmonds Fielder's Cornflour (75g)
To Decorate
- ½ cup Chelsea Icing Sugar (75g)
- 1 Tbsp water
- Candy eyes
- Sprinkles
- Mini m&m's
Additional tips
Egg-shaped cookie cutters and candy eyes can be found at cake decorating shops and craft stores. Candy eyes could be substituted with brown m&m's or use black writing icing.
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Nana Fee
simply easy, visually pretty, mouth watering and loved by all.
5
Method
Preheat oven to 180°C bake. Line two large oven trays with baking paper.
Using an electric beater, cream butter and Chelsea Icing Sugar together until pale and fluffy. Add flour and cornflour and mix with a spatula or wooden spoon until a dough forms. Knead gently to bring the last few bits together. The dough should be firm enough to roll out immediately. If not, refrigerate for 30 minutes to firm up a little.
Roll out between two pieces of baking paper to 5mm thick. Remove top layer of baking paper and use an egg-shaped cookie cutter to cut dough into shapes.
Place on prepared trays (you only need to leave 1-2cm between the biscuits, they don't spread very much). Bake for 5 minutes, then turn oven down to 150°C bake and bake for a further 7-10 minutes, until biscuits are pale golden.
Remove from oven and allow to cool for 5-10 minutes before transferring to a cooling rack to cool completely.
To Decorate : In a small bowl, mix together Chelsea Icing Sugar and enough water to form a spreadable icing.
Working with one biscuit at a time, use a teaspoon to spoon icing onto biscuit, then use the back of the spoon to spread out a thin, even layer of icing.
Attach candy eyes and m&m noses. Pour sprinkles over the biscuits, then hold the biscuits upside down to remove any excess. Try coating half of the biscuit in one type of sprinkles, and the other half in another colour, or go with any design you like! Leave to dry. Repeat with remaining biscuits.
Additional tips
Egg-shaped cookie cutters and candy eyes can be found at cake decorating shops and craft stores. Candy eyes could be substituted with brown m&m's or use black writing icing.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Nana Fee
simply easy, visually pretty, mouth watering and loved by all.
5
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ingredients
Dough
- 2 ½ tsp dried yeast
- 3 ½ cups plain flour (520g)
- ¼ cup Chelsea Soft Brown Sugar
- ½ tsp salt
- 1 Tbsp mixed spice
- 1 cup sultanas
- 75g mixed peel (optional)
- 1 egg
- 2 Tbsp butter
- 310 ml water
Crosses
- ½ cup plain flour
- 80 ml water
Sugar Glaze
- 2 Tbsp water
- 1 Tbsp Chelsea Soft Brown Sugar
ingredients
- 100g butter, softened
- ¾ cup packed Chelsea Soft Brown Sugar
- 2 large eggs, beaten
- 1 cup plain flour
- ½ tsp baking soda
- ¼ cup cocoa
- ½ cup sour cream
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon juice
- 1 tbsp milk
- Drinking chocolate to sprinkle on top
ingredients
- 3 ⅓ cups (500g) bread and pizza flour (strong flour)
- 100g each sultanas and currants
- 1 Earl Grey tea bag
- 2½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp each ground allspice and ground cloves
- Finely grated zest and juice of 1 orange
- 100g Chelsea Caster Sugar
- butter, to serve
Yeast ferment
- 65g bread and pizza flour (strong flour)
- ¼ tsp Edmonds Instant Dry Yeast
Piping mixture
- ⅓ cup (50g) bread and pizza flour (strong flour)
- ½ tbs Chelsea Caster Sugar
ingredients
- 3 ¼ cups plain flour
- ¼ cup Chelsea Caster Sugar
- 3 tsp instant dried yeast
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of salt
- 1 cup milk, warmed
- 100g butter, melted
- 3 egg yolks, lightly beaten
- canola oil for deep-frying
To Garnish
- extra 1 cup Chelsea Caster Sugar
- 2 tsp cinnamon
- 250g of salted caramel, jam, or chocolate hazelnut filling to pipe into donuts.
Flour Paste
- ½ cup plain flour
- 5 tbsp cold water
ingredients
- 200ml milk
- 1 teaspoon Chelsea Caster Sugar
- 7g sachet dry active yeast
- 400g strong (baker's) flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 50g Chelsea Soft Brown Sugar
- 175g mixed dried fruit
- 50g unsalted butter, melted, cooled
- 1 egg, lightly beaten
- Butter, to serve
To decorate
- 2 tablespoons plain flour
- 2 tablespoons Chelsea Caster Sugar
ingredients
Dough
- 6 tsp (25g) compressed yeast (or 1 ½ teaspoons Edmonds Active Yeast)
- 1 tsp Edmonds Standard Grade Flour (first measure)
- 1 tsp Chelsea White Sugar (first measure)
- 1 ¼ cup Meadow Fresh Original Milk, scalded
- 4 cups Edmonds Standard Grade Flour (second measure)
- 1 tsp salt
- 1 Tbsp mixed spice
- 1 Tbsp cinnamon
- 60g butter
- ¼ cup Chelsea White Sugar, extra (second measure)
- 1 cup sultanas or sultanas/currants/peel
- 1 egg, beaten
Cross Paste
- 1 cup Edmonds Standard Grade Flour
- cold water
Glaze
- 1 tablespoon Chelsea Caster Sugar
- 1 tablespoon water
- 1 teaspoon gelatine (optional)
ingredients
- 125g butter, softened
- 1 cup (175g) Chelsea Soft Brown Sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 2½ cups (375g) self-raising flour, sifted
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- ⅓ cup (80ml) milk
- ½ cup (80g) sultanas
Icing
- 1 cup (160g) Chelsea Icing Sugar, sifted
- 1 tablespoon boiling water
ingredients
- 1 ½ cups Meadow Fresh Milk, warmed
- 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
- ½ cup Chelsea Caster Sugar, divided
- 4 cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ⅔ cup dark or milk chocolate bits
- butter, to serve
CROSSES
- ¼ cup Edmonds Standard Grade Flour
- 2 teaspoons Chelsea Caster Sugar
- 3 Tbsp water
GLAZE
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp water
learn about baking
How to Choose SugarFor Baking?
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